Black Hills Porter

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Michael Westcott of Clarksdale, AZ won a gold medal in Category #12: Porter during the 2005 National Homebrew Competition Final Round in Baltimore , MD. Westcott’s Porter was chosen as the best among 190 final round entries in the category.

To see other winning homebrew recipes from the 2005 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Black Hills Porter | Porter

Ingredients

  • For 6 Gallons (22.7 L)
    • 10.0 lb (4.53 kg) pale malt (U.K.)
    • 1.0 lb (0.45 kg) chocolate malt
    • 1.0 lb (0.45 kg) black patent malt
    • 1.0 lb (0.45 kg) 120° L crystal malt
    • 1.0 oz (28 g) Kent Golding whole hops, 4.3% a.a. (90 min.)
    • 1.0 oz (28 g) Kent Golding whole hops, 4.3% a.a. (75 min.)
    • 1.0 oz (28 g) Willamette whole hops, 4.7% a.a. (50 min.)
    • 0.5 oz (14 g) Willamette whole hops, 4.7% a.a. (35 min.)
    • 0.5 oz (14 g) Willamette whole hops, 4.7% a.a. (15 min.)
    • White Labs California ale yeast starter (1500 mL)
    • 1 cup corn sugar to prime
    • Irish moss to clarify

    Specifications

    • Original Gravity: 1.066
    • Final Gravity: 1.015
    • ABV: 6.69%

    Directions

    1. Mash grains at 104° F (40° C) for 30 minutes. Raise temperature to 140° F (60° C) and hold for 30 minutes. Raise to 158° F (70° C) and hold for 30 minutes.
    2. Primary fermentation for 10 days at 68° F (20° C) in glass.
    3. Secondary fermentation for 10 days at 68° F (20° C) in glass.
    4. Tertiary fermentation for 14 days at 34° F (1° C) in glass.